In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 12 years, I'm still eating a different chocolate each day. And, after 4,500+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

The first, was an Israeli Halva from Achdut, Ltd.: Achva Marble Sesame Halva -- a swirled blend of plain/vanilla and chocolate halva, shaped into a dense loaf and packaged in a 1 pound plastic tub. I cut a small slice to try. This grainy, sweet, nut-seed flavored paste looks like it might have come from a dessert or warm, dry climate.

In fact, the tiny sesame seed comes from a flowering plant that moved into Egypt, Turkey, and other Mediterranean countries many centuries ago, from "the Indian sub-continent or Spice Islands," according to what I read online. (Sesame seeds are grown in the U.S., primarily in Arizona and Texas.) The seeds were apparently used initially for oil or wine, and later for food and flavoring. The simple combination of sesame seeds and honey evolved into to modern day halva(s).

Today's second chocolate and sesame item was gluten free bar from The Hain Celestial Group, fortified "with vitamins, minerals and prebiotics to support digestion." The bar also contained chocolate chips and cocoa powder; brown rice syrup; flax seeds; and roasted peanuts -- resulting in a rich, glossy and chewy rendition of a seed bar laced with chocolate.

Early Inclinations Toward Chocolate

Banquet Aftermath

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About Me

Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.